As I was doing our meal plan for the week, and included this recipe, I had a huge craving for eggplant. So I went with the idea, and combined eggplant with some Mexican flavors. We always have some kind of beans in our fridge or pantry, so this makes a quick and easy meal. When I mentioned to Sam what we’ll be having for dinner, he wasn’t too sure about the eggplant in a burrito. But after the first bite, he was sold!

Colorful Vegetable & Bean BurritosFifth Floor Kitchen Original

We do like spicy food, so there are red pepper flakes and jalapeños in this recipe, but feel free to omit them if you’re not in love with super spicy food. You can also decrease the amount of chili powder (to a 1/4 or 1/8 tsp). This burrito can have rice mixed in, or served with salsa. We used Cabot’s Hot Habañero Cheddar Cheese, but feel free to use regular cheddar.

Preheat oven at 400ºF. Spread eggplant pieces onto a baking pan, drizzle with 2 tbsp of olive oil. Then sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes. Using your hands, mix the ingredients together so each eggplant piece is covered with olive oil and the spices Once the oven is preheated, roast for 30 minutes.

In a saucepan, heat up 1 tbsp olive oil. Then add in the onion, sauté until it is translucent, about 5 minutes on medium heat. Add in the garlic, and cook for another 2-3 minutes. Then add in the corn, pepper and jalapeños. Add in the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper. Stir well while cooking for about 5 minutes.

Once everything has cooled, mix together the eggplant, vegetable mix, black beans and cilantro in a large bowl. Add the mixture into a tortilla wrap, sprinkle with cheese, and then fold together and serve.